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Spicy grilled vegetable rolls & chickpea salad

snacks and sides | serves 4

1. For the chickpea salad, place the chickpeas in a bowl and roughly mash with a fork. Add all the remaining ingredients, season, and set aside.
2. Combine the honey and harissa in a small bowl and set aside. Cook all the vegetables on a barbecue or char-grill pan over a medium heat, basting with the olive oil and turning occasionally, for about 10 minutes or until tender and cooked. Season while cooking.
3. During the last 5 minutes of cooking time, baste the aubergines with the harissa and honey marinade. Leave them to cook for 3 minutes longer than the other vegetables, or until they begin to blacken and soften.
4. Using a sharp knife, split open the flatbreads and lightly toast.
5. To serve, place the vegetables and chickpea salad on the toasted flatbread with some salad leaves.